Mac and cheese with cauliflower and truffle: recipe

For mashed potatoes, cut the cabbage randomly, pour milk, salt and put on fire.

For the bechamel sauce, melt the butter over low heat.

Make sure that the oil does not fry, otherwise, in this case, the sauce will turn out not white, but yellow or brown.

Add flour to the melted butter and begin to quickly rub it with butter with a wooden spatula and beat with a whisk.

It will take you 1-2 minutes to combine flour and butter - during this time the mixture will foam slightly.

In a thin stream and in small portions, begin to introduce cold milk, each time stirring and whisking the sauce until smooth.

Enter a smaller part of the milk - 100-150 grams. When it becomes clear that there are no lumps in the sauce, add the remaining milk, increase the heat to medium, bring to a boil and cook the sauce over medium heat for 5-7 minutes. Don't forget to stir constantly!

In a saucepan, add 70 g bechamel sauce, 70 g cauliflower puree and grated cheddar with mozzarella. Stir until cheese is melted.

You don't need all the puree and sauce for one serving. Use them for other dishes or make more servings.

Add pasta and truffle oil, bring to a boil. Serve topped with parmesan and a drizzle of truffle oil.